As promised, here is the recipe for the Buffalo Chicken Dip that I made for the office Halloween lunch. The recipe below makes the amount I brought (roughly a 9x13 pan worth) but it is easily halved for a more manageable amount to snack on and watch football at the house.
2 large cans of white chicken (the size bigger than a tuna can)
2 cups of shredded cheddar cheese
2 packages of cream cheese (I used light) ... sit out for a bit to soften... much easier
1 cup of ranch dressing
1 cup of hot wing sauce (I use either Franks or Texas Pete) ... if you want it spicier... add more
Mix together by hand and bake at 350 for about 15 minutes just to get everything to melt and then stir together. Can be served hot or cold.
2 large cans of white chicken (the size bigger than a tuna can)
2 cups of shredded cheddar cheese
2 packages of cream cheese (I used light) ... sit out for a bit to soften... much easier
1 cup of ranch dressing
1 cup of hot wing sauce (I use either Franks or Texas Pete) ... if you want it spicier... add more
Mix together by hand and bake at 350 for about 15 minutes just to get everything to melt and then stir together. Can be served hot or cold.
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